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Carrot Cake

April/May 2005, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 4 (346 votes)

Carrots give carrot cake a health-halo effect—people think it's health food, but it's usually very high in fat and calories. But our version has about 40 percent less calories and 50 percent less fat than most. First, we use less oil in our batter. Then we skip the butter in the frosting (don't worry, it's still light and smooth). To ensure the cake is moist, we add nonfat buttermilk and crushed pineapple.



READER'S COMMENT:
"I love this recipe. It is a lot like an old one I have that has tons of sugar and oil. Like this one better. The pineapple and coconut make it really delicious. It is moist, but has worked for me. "

34 Reviews for Carrot Cake

02/12/2010
Anonymous
Very good cake I made this

Very good cake

I made this with the kids for their Valentine's day party and they turned out great. I didn't have pastry wheat flour so I used the standard wheat flour and thought it was fine. I also replaced the oil with low-fat plain yogurt.

Comments
02/11/2010
Anonymous

Wowww!!!!! Amazing!!!!
The best cake ever. I made a few changes, I didn't have pineapple therefore I use 3 tablespoons of orange juice and add 2 teaspoons of orange zest... I also add some nuts, dry cranberries and some blueberries.... Delicious! the cake was moist and everyone loves it. It is definetely a keeper...

Comments
10/10/2009
Anonymous

Wow! Very, very good cake; the whole family enjoyed it. Only change I made was adding a bit of cinnamon to the icing and leaving the coconut off the icing and letting those who wanted it add it themselves. I think it would be even better with some rasins, so next time, I'm going to try adding some to the batter. The recipe makes a lot of icing, so I also want to try putting some in a cake decorating bag and making those cute little icing carrots that bakery carrot cakes always seem to be decorated with. Overall. it was a delicious cake and I look foward to making it again. Thanks EatingWell!

Comments
09/22/2009
Anonymous

This is a fantastic carrot cake! I did add 1/4 c. milled flaxseed and I used 4 eggwhites and 1 whole egg. I grated some nutmeg into the batter also. For the frosting I used Neufchatel cheese and grated a little nutmeg into it also. What an awsome cake! The whole family raved about it.
Thank you EatingWell!

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